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Ingredients
Penne con zucchine e provolone
- 1/4 cup extra virgin olive oil (55 ml).
- 3 small whole cloves of garlic or more to taste.
- 1 1/2 lbs zucchini (700 grams).
- A handful of fresh basil.
- Salt to taste.
- Fresh cracked pepper.
- 1 lb short cut pasta ( I used pennoni in the video).
- Sharp provolone cheese to taste. (You can replace with Pecorino Romano or Parmigiano Reggiano).
Instructions
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1. In a large Sauté pan heat the oil and brown the garlic until golden and remove.
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2. Add the zucchini and stir.
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3. In a large pot with cold water place on high heat and bring to a boil for your pasta.
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4. Keep stirring the zucchini.
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5. When the water is boiling add your salt to taste and drop your pasta.
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6. When pasta is 3/4 cooked drain but reserve 1 cup of the pasta water.
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7. Now put the drained pasta in with the zucchini and slowly add the pasta water.
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8. Continue stirring until all well combined and pasta is cooked.
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9. Now add your chopped basil, freshly cracked pepper, and lots of the provolone cheese grated on top.
Buon Appetito ?
